Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins are a delicious healthy breakfast that is so easy to make. They’re bursting with blueberries and will be a hit with your whole family!

I love making muffins because they’re a quick and easy breakfast for our busy mornings. I just take them out of the refrigerator, reheat and we have a complete nutritious breakfast ready for us.

My toddler is especially a fan of these and would gobble up the entire batch if I let her! I’m always experimenting with different fruits in our muffins and this has been the recipe we keep going back to.

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?  Equipment

• Muffin Tin
• 2 Medium Bowls

? Ingredients

• 1 3/4 cups old fashioned oats
• 1 tsp pumpkin pie spice or cinnamon
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup unsweetened vanilla almond milk (or milk of your choice)
• 3/4 cup unsweetened applesauce
• 4 tbsp maple syrup
• 1 cup frozen or fresh blueberries

? Instructions

1. Preheat oven to 375 degrees. Line a muffin tin with muffin liners or spray with non stick cooking spray.
2. In a medium bowl, combine the old fashioned oats, pumpkin pie spice (or cinnamon), baking powder and salt
3. In a separate bowl, mix together the unsweetened vanilla almond milk, unsweetened applesauce and maple syrup.
4. Slowly pour the almond milk mixture into the oat mix, and stir until combined. Fold in the walnuts.
5. Pour the batter evenly into 12 cupcake tins.
6. Bake for 20-25 minutes, or until a toothpick can come out clean. Wait 5 minutes before serving

?Recipe Tips and Variations

• Swap out the blueberries for chocolate chips to make this a sweet healthy dessert.
• Blueberry Oatmeal Muffins are a great snack for little kids and toddlers. I like to make them snack size by making them in a mini muffin form so they’re easy for little hands to grab. To make mini muffins, I prepare the recipe the same and bake for only 13-15 minutes.

?How to Store Leftover Blueberry Oatmeal Muffins

Leftover muffins should be stored in an airtight container in the refrigerator for up to 5 days.

To freeze muffins, wrap in saran wrap and then place in a freezer bag and freeze for up to 6 months. To defrost, take out 24 hours before serving and defrost in the refrigerator.

To reheat, place in microwave in 30 second increments until the muffin reaches the desired temperature.

? More Healthy Muffin Recipes

Banana Blueberry Muffins

Pumpkin Spice Muffins

Chocolate Chip Oatmeal Muffins

Pineapple Coconut Muffins

Banana Nut Muffins

Apple Cinnamon Muffins

? Recipe

Blueberry Oatmeal Muffins

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Blueberry oatmeal muffins are like baked oatmeal in a cute muffin form. They're bursting with blueberries and make a great healthy breakfast or snack

Ali

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Equipment

• Mixing Bowl Set with Lids
• Muffin Tin

Ingredients

• 1 3/4 cups old fashioned oats
• 1 tsp pumpkin pie spice or cinnamon
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup unsweetened vanilla almond milk or milk of your choice
• 3/4 cup unsweetened applesauce
• 4 tbsp maple syrup
• 1 cup frozen or fresh blueberries

Instructions

• Preheat oven to 375 degrees. Line a muffin tin with muffin liners or spray with non stick cooking spray.
• In a medium bowl, combine the old fashioned oats, pumpkin pie spice (or cinnamon), baking powder and salt
• In a separate bowl, mix together the unsweetened vanilla almond milk, unsweetened applesauce and maple syrup.
• Slowly pour the almond milk mixture into the oat mix, and stir until combined. Fold in the walnuts.
• Pour the batter evenly into 12 cupcake tins.
• Bake for 20-25 minutes, or until a toothpick can come out clean. Wait 5 minutes before serving

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